SYNBIOTIC YOGURT-ICE CREAM PRODUCED VIA INCORPORATION OF MICROENCAPSULATED LACTOBACILLUS ACIDOPHILUS (LA-5) AND FRUCTOOLIGOSACCHARIDE

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AHMADI A.; MILANI E.; MADADLOU A.

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Paper Information

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:- | Issue:- Page(s): 1-7

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Information Journal Paper

Title

SYNBIOTIC YOGURT-ICE CREAM PRODUCED VIA INCORPORATION OF MICROENCAPSULATED LACTOBACILLUS ACIDOPHILUS (LA-5) AND FRUCTOOLIGOSACCHARIDE

Author(s)

AHMADI A. | MILANI E. | MADADLOU A. | Issue Writer Certificate

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Abstract

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SYNBIOTIC MAYONNAISE SAUCE PRODUCED VIA INCORPORATION OF ENCAPSULATED PROBIOTIC BACTERIA WITH ALGINATE AND RESISTANT STARCH

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APA: Copy

AHMADI, A., MILANI, E., & MADADLOU, A.. (2012). SYNBIOTIC YOGURT-ICE CREAM PRODUCED VIA INCORPORATION OF MICROENCAPSULATED LACTOBACILLUS ACIDOPHILUS (LA-5) AND FRUCTOOLIGOSACCHARIDE. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, -(-), 1-7. SID. https://sid.ir/paper/648660/en

Vancouver: Copy

AHMADI A., MILANI E., MADADLOU A.. SYNBIOTIC YOGURT-ICE CREAM PRODUCED VIA INCORPORATION OF MICROENCAPSULATED LACTOBACILLUS ACIDOPHILUS (LA-5) AND FRUCTOOLIGOSACCHARIDE. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2012;-(-):1-7. Available from: https://sid.ir/paper/648660/en

IEEE: Copy

A. AHMADI, E. MILANI, and A. MADADLOU, “SYNBIOTIC YOGURT-ICE CREAM PRODUCED VIA INCORPORATION OF MICROENCAPSULATED LACTOBACILLUS ACIDOPHILUS (LA-5) AND FRUCTOOLIGOSACCHARIDE,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. -, no. -, pp. 1–7, 2012, [Online]. Available: https://sid.ir/paper/648660/en

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